BROCCOLI AND ZUCCHINI FRITTERS WITH HUNG CURD DIP

 A combination of Zucchini and Broccoli is a match made in heaven. These two have been used in many dishes from Pastas, Pizzas, Salads and fritters.

The current recipe is of fritters, which are very melt in the mouth and bursting with flavours. Usually fritters have egg added to the batter, but these are eggless fritters. They need not be deep fried at all, but just grilled on the Tava, which makes them healthy too. I had some leftover rice and added it to the batter to make them chunky and give a slightly crisp exterior, whereas the insides are soft.

The hung curd dip goes extremely well with these fritters and is so simple to put together. The fritters and dip are a combination that can be served as snack or starters.

While you are here check out other snack recipes on the blog like- Easy Corn Fritters, Medu Vada, Milagu Vadai/Pepper Vadai, Patra, Easy 2 way Muffins, Mirchi Bajji, and more...

Here is the recipe of Broccoli and Zucchini fritters with Hung Curd Dip-

PREP TIME: 10 Mins                                      COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                    COURSE:  SNACK

 CUISINE:WORLD                                         SERVINGS: 12 NOS   

 AUTHOR: RAJNI RAM                                      

 

    Ingredients for Fritters:

    Broccoli 1 small head or half of big one

    Zucchini 1 medium size (grated)

    Leftover rice 1/2 cup

    Parmesan cheese grated 2 tbsp  (optional)

    Chick pea flour/besan 1/2 cup

    Green chillies 2 chopped finely

    Red chilli powder 1 tsp

    Salt as required 

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    cumin powder 1 tsp

    Turmeric powder 1/2 tsp

    Ingredients for Hung Curd Dip:

    Curd 2 cups

    Cucumber 1/2 of small finely chopped

    Onion 1/2 of small one

    Red bell pepper a small piece chopped finely

    Fresh coriander leaves chopped finely

    Salt as required

    Pepper powder 2 pinches

    Directions for Hung Curd Dip:

Take a clean cotton cloth/ Muslin cloth and tie up the curd in it with a vessel at the bottom to collect the water. Leave it undisturbed for an hour or so.  Alternately, put the curd in a double sieve and leave it for an hour, for the excess water to drain away. After an hour, put the thick curd into a bowl and add all the ingredients mentioned under "ingredients for curd dip", and give it a gentle mix. Put it in the fridge until ready to serve.

    Directions for the Fritters:

Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture.

2. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well.

3. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    NOTES:

1. Usually fritters make use of egg. In this recipe I have swapped the egg with chickpea flour/Besan. Therefore, I recommend putting the batter into the fridge for 30 minutes, so that the fritters can be shaped easily.

2. Using Parmesan Cheese(or any cheese) is optional, but I recommend it for that extra punch.

3. The same mixture can be done with egg also. In that case, do not use the chickpea flour and use just 1 egg instead.

4. I have not tried this recipe with flax egg, so I cannot recommend it right now.

5. There is no stepwise recipe for the hung curd dip, as it is pretty simple.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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